Name: Orange Velvet Soup
Prep time: 2 min
Cook time: 25 min
Ingredients: 1 cup cooked quinoa; 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 garlic cloves, minced; 1 can coconut milk, full fat (do not shake can); 1 cup red lentils; 1 (28-oz) can roasted tomatoes; ½ teaspoon coriander, ground; pinch of sea salt and black pepper; 4 cups vegetable or chicken stock

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How this works

Orange Velvet Soup

This recipe is egg- and nut-free. To make the dish vegan, use vegetable broth instead of chicken broth.

Prep Time: 2

Cook Time: 25

Course: Soup

Keyword: coconut milk, egg free, nut free, quinoa, vegan, vegetarian

Servings:

Author: Sima Cohen

Ingredients

1 cup cooked quinoa
2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 can coconut milk, full fat (do not shake can)
1 cup red lentils
1 (28-oz) can roasted tomatoes
½ teaspoon coriander, ground
pinch of sea salt and black pepper
4 cups vegetable or chicken stock

Instructions

In a large pot over medium heat add olive oil, onion, and garlic, and sauté until translucent.
Without shaking, open the can of coconut milk, and scrape as much fat as you can from the top of the can and add to the onion-garlic mixture, saving the rest of the coconut milk for later. Let simmer for 7 minutes.
Add lentils, roasted tomatoes, spices, remaining liquid from coconut can, and let cook for 5 minutes.
Lastly, add stock, cover, and let cook for additional 20 minutes, until all ingredients meld together and soften. Remove from heat and pour into a high-speed blender. Blend on high and serve warm.

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